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Hawaii Food Handler Practice Test 2026: Test d’entraînement 6

Test d’entraînement 6 sur 6 pour l’examen « Hawaii Food Handler Practice Test » : 20 questions supplémentaires avec réponses et explications.

  • Hygiène alimentaire
  • Hawaï
  • 130 questions
  • Vérifié le 10 octobre 2026

  1. Question 1 sur 20

    How high above the floor must food be stored?
    Voir la réponse

    Réponse: A. At least 6 inches

    The Food Code requires food to be stored at least 6 inches above the floor to protect it from dirt, water and pests.

  2. Question 2 sur 20

    When should you change single-use gloves?
    Voir la réponse

    Réponse: A. When they are torn, dirty or you change tasks

    Change gloves when they rip or get dirty, and after handling raw meat before touching ready-to-eat food.

  3. Question 3 sur 20

    A customer asks if a dish contains peanuts and you are not sure. What should you do?
    Voir la réponse

    Réponse: B. Ask the chef or manager and check the ingredients before answering

    Never guess about allergens. Check with the person who knows the recipe and ingredients.

  4. Question 4 sur 20

    A delivery of cold TCS food arrives. What temperature should it be?
    Voir la réponse

    Réponse: A. 41°F or colder

    Check deliveries on arrival. Cold TCS food should be at 41°F or colder, and frozen food should still be frozen.

  5. Question 5 sur 20

    Who publishes the Food Code that most states base their food safety rules on?
    Voir la réponse

    Réponse: D. The U.S. Food and Drug Administration (FDA)

    The FDA Food Code is a model that state, local, tribal and territorial governments can adopt as their own rules.

  6. Question 6 sur 20

    Tuna salad is made with canned tuna that was at room temperature. How fast must it cool to 41°F?
    Voir la réponse

    Réponse: B. Within 4 hours

    TCS food made from room-temperature ingredients must cool to 41°F or colder within 4 hours.

  7. Question 7 sur 20

    Meat that has been injected with a marinade or brine must be cooked to at least what temperature?
    Voir la réponse

    Réponse: B. 155°F for 17 seconds

    Injecting or tenderizing pushes germs from the surface into the meat, so it must reach 155°F for 17 seconds.

  8. Question 8 sur 20

    Which jewelry may a food worker wear on the hands and arms while preparing food?
    Voir la réponse

    Réponse: A. A plain ring, such as a wedding band

    The Food Code allows only a plain ring, and medically necessary devices, on the hands and arms.

  9. Question 9 sur 20

    What should you do before putting on single-use gloves?
    Voir la réponse

    Réponse: C. Wash your hands

    Gloves can pick up germs from dirty hands. Always wash hands before putting gloves on.

  10. Question 10 sur 20

    Which of these is a physical hazard?
    Voir la réponse

    Réponse: D. A piece of broken glass in a salad

    A physical hazard is an object, such as glass, metal, a staple or a bandage, that ends up in food.

  11. Question 11 sur 20

    Vegetables, fruits and grains that are cooked to be held hot must reach what temperature?
    Voir la réponse

    Réponse: B. 135°F

    Plant foods cooked for hot holding must reach at least 135°F.

  12. Question 12 sur 20

    How do you check that a chemical sanitizer is the right strength?
    Voir la réponse

    Réponse: B. Use a test strip or test kit

    Test strips show whether the sanitizer concentration is correct. Measure sanitizer carefully when you mix it.

  13. Question 13 sur 20

    In a three-compartment sink, what is in the third compartment?
    Voir la réponse

    Réponse: C. Sanitizer

    The three compartments are used to wash, rinse and sanitize, in that order.

  14. Question 14 sur 20

    When should sanitizer solution in a bucket be changed?
    Voir la réponse

    Réponse: B. When it is dirty, cloudy or too weak

    Food and dirt use up sanitizer. Replace it when it looks dirty or tests too weak.

  15. Question 15 sur 20

    What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?
    Voir la réponse

    Réponse: B. 165°F

    Stuffing and stuffed meats, fish, poultry and pasta must reach 165°F.

  16. Question 16 sur 20

    Which of these is a chemical hazard?
    Voir la réponse

    Réponse: A. Cleaning liquid that drips onto food

    Cleaners, sanitizers and pesticides are chemical hazards. Store them below and away from food.

  17. Question 17 sur 20

    The 2026 FDA Food Code added training on food defense. What is food defense?
    Voir la réponse

    Réponse: A. Protecting food from being contaminated on purpose

    Food defense is about preventing intentional contamination of food, for example by limiting access to food areas.

  18. Question 18 sur 20

    How close to the true temperature must a food thermometer in Fahrenheit read?
    Voir la réponse

    Réponse: D. Within 2°F

    The Food Code requires food temperature measuring devices scaled in Fahrenheit to be accurate to within 2°F.

  19. Question 19 sur 20

    At what temperature must hot TCS food be held?
    Voir la réponse

    Réponse: C. 135°F or hotter

    Hot holding means keeping TCS food at 135°F or hotter.

  20. Question 20 sur 20

    Can single-use gloves be washed and used again?
    Voir la réponse

    Réponse: A. No, throw them away after one use

    Single-use gloves are used once and then thrown away.

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